Easy Buffalo Chicken Taquito Chopped Salad
This Buffalo Chicken Taquito Chopped Salad combines crispy homemade chicken taquitos with crunchy iceberg lettuce, bacon, tomatoes, celery, red onion, blue cheese, buffalo sauce, and creamy dressing. It’s a hearty chopped wedge-style salad perfect for an easy dinner or game day.
- Prep Time: 20 minutes
- Cook Time: 18 MINS
- Total Time: 38 minutes
- Yield: 4 SERVINGS 1x
- Category: APPETIZER | SALAD, Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Buffalo Chicken Taquitos
- 2 cups cooked shredded chicken
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- ⅓ cup buffalo wing sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 small flour tortillas
- Olive oil or nonstick cooking spray
Chopped Salad
- 1 large head iceberg lettuce, washed, dried, and roughly chopped
- 1½ cups cherry tomatoes, halved
- 6 slices bacon, cooked and crumbled
- 2 celery stalks, thinly sliced
- ¼ small red onion, thinly sliced
- ½ cup blue cheese crumbles
- 3 green onions, sliced
- ¾ cup blue cheese dressing or ranch dressing
- ¼ cup buffalo sauce, for drizzling
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the shredded chicken, softened cream cheese, cheddar cheese, buffalo sauce, garlic powder, and onion powder to a medium mixing bowl.
- Stir until the chicken is evenly coated and the cream cheese is fully incorporated.
- Place approximately ¼ cup of the buffalo chicken mixture in a line near the bottom third of each tortilla. Roll each tortilla tightly around the filling.
- Arrange the taquitos seam-side down on the prepared baking sheet. Lightly brush or spray the tortillas with olive oil.
- Bake for 15 to 18 minutes, turning halfway through, until the tortillas are crisp and golden brown.
- Remove the taquitos from the oven and let them rest for three to five minutes before slicing.
- Add the chopped iceberg lettuce, tomatoes, bacon, celery, red onion, blue cheese, and green onions to a large salad bowl.
- Cut each buffalo chicken taquito into three or four irregular bite-sized pieces.
- Drizzle the chopped salad with blue cheese or ranch dressing. Gently toss until the ingredients are lightly coated.
- Transfer the salad to a large serving platter. Scatter the sliced buffalo chicken taquitos over the top.
- Drizzle the entire salad with additional buffalo sauce and blue cheese dressing. Serve immediately while the taquito pieces are warm and crispy.
Notes
- Rotisserie chicken is an easy shortcut for the taquito filling.
- Do not overfill the tortillas or they may split while baking.
- Allow the taquitos to cool for several minutes before slicing so the filling stays inside.
- Add the sliced taquitos immediately before serving to keep them crisp.
- For a milder salad, reduce the buffalo sauce in the filling to ¼ cup.
- Ranch dressing can be substituted for blue cheese dressing.
- Frozen chicken taquitos can be used as a shortcut. Cook them according to the package instructions, slice, and drizzle with buffalo sauce.
- To air fry the homemade taquitos, cook them at 390°F for 7 to 10 minutes, turning halfway through.
Make It Your Own
Add diced avocado, shredded carrots, roasted corn, cucumber, pickled red onions, jalapeños, hard-boiled eggs, crispy fried onions, or crushed tortilla chips.